Roasted chicken with carrots and almonds

Sweet and sticky pan-roasted chicken and carrots with the liquorice-y lift of tarragon for the adults.

INGREDIENTS

12 baby carrots, peeled

3 tablespoons almonds, coarsely chopped

1 tablespoon honey

2 tablespoons olive oil

salt

4 chicken breasts on the bone, skin left on

INGREDIENTS FOR ADULTS

125g greek-style yoghurt

1 teaspoon lemon zest

freshly ground black pepper

1/2 shallot, finely chopped

1 tablespoon tarragon, chopped

METHOD

Preheat the oven to 190°C.

In a roasting tin, toss the carrots, almonds and honey with 1 tablespoon of the olive oil. Season with salt and roast for 20 minutes, or until the carrots are tender.

Meanwhile, heat the remaining oil in an ovenproof frying pan over a medium–high heat. Season the chicken and fry, skin side down, for 6–8 minutes, or until the skin is golden. Turn the chicken and transfer the pan to the oven. Bake for about 15 minutes, or until the chicken is cooked. Remove the chicken and carrots from the oven.

DISH ONE

Serve out the kids’ portions.

DISH TWO

Mix together the yoghurt and lemon zest. Season well with salt and pepper.

Transfer the remaining chicken breasts to a plate and keep warm. Add the carrots, shallot and tarragon to the chicken pan and cook over a medium heat for 2–3 minutes.

Serve the adults’ chicken with the lemony yoghurt and tarragon-coated carrots.

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